2024-03-29T00:23:44Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/2072432021-04-22T15:06:37Zcom_10261_68com_10261_2col_10261_321
HPLC-hrTOF-MS study of copper chlorophylls: Composition of food colorants and biochemistry after ingestion
Pérez Gálvez, Antonio
Viera Alcaide, Isabel
Benito, Itziar
Roca, María
Consejo Superior de Investigaciones Científicas (España)
Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
Composition
Copper chlorophylls
Copper pheophytins
E141i
Food colorant
Mass spectrometry
2 Tablas.-- 4 Figuras
Despite the daily consumption of copper chlorophylls (E-141i), the green food colorants in foods high in fats, there is a general need for knowledge regarding their exact composition. Consequently, we have analyzed by HPLC-ESI(+)/APCI(+)-hrTOF-MS2 the accurate composition of different commercial copper chlorophyll colorants for the first time. Data showed a favored yield of copper pheophytins from a series, while pheophytins from b series are preferentially no complexed with copper. The copper pheophytins present in the food colorants consisted mainly of three structural rearrangements. New fragmentation patterns and structural assignments have been described for several copper pheophytins. During the ingestion of copper chlorophylls, no chlorophyll derivative was present in serum nor urine except a new copper-pyroporphyrin a accumulated in a few livers. In any case, this green additive could represent the ideal food colorant, as most of the copper pheophytins are excreted in the feces showing almost no absorption of copper-chlorophylls compounds.
This work was supported by the Ministerio de Ciencia, Investigación y Universidades, Agencia Estatal de Investigación and the European Regional Development Fund (ERDF), grant number RTI2018-095415-B-I00.
Peer reviewed
2020-04-13T09:36:33Z
2020-04-13T09:36:33Z
2020-08-15
artículo
http://purl.org/coar/resource_type/c_6501
Food Chemistry 321: 126721 (2020)
0308-8146
http://hdl.handle.net/10261/207243
http://dx.doi.org/10.13039/501100003339
http://dx.doi.org/10.13039/501100000780
en
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095415-B-I00
http://dx.doi.org/10.1016/j.foodchem.2020.126721
Sí
open
Elsevier